Cider-Braised Brussels Sprouts
Makes 2 servings. 1 lb. Red Dog Brussels sproutsOlive oilSalt1/4 cup apple cider Cut Brussels sprouts in half. Heat a cast iron pan over medium flame, Add some oil. Sprinkle salt evenly over bottom of pan. Lay sprouts cut-side down in the pan. Cook until deep brown or almost black in some places, about 5 minutes. Add apple cider, cover pan, and turn off heat. Let them continue cooking off the heat another 5 minutes, then serve.
read moreFarm Photos
This week, enjoy some photos from around the farm this year! Eli is delighted by basil harvest. Mari and Alex ride the transplanter, planting lots and lots of baby plants. Natalie moves flats of baby plants from the greenhouse to the truck for transplant. Kayla enjoys the plot of crew sunflowers. We’re already looking forward to tulip season next spring!
read moreLemon Chicken with Escarole
Serves 4. 1 pound Red Dog German butterball potatoes, halvedKosher salt and freshly ground pepper1 lemon, scrubbed3 tablespoons extra-virgin olive oil2 tablespoons capers, rinsed and drained2 pounds bone-in, skin-on chicken thighs (6 to 8)1 small or medium red onion, cut into 1-inch wedges1 head Red Dog escarole, torn into bite-size piecesDijon mustard, for serving Preheat oven to 450°F, with a rack in upper third. Place potatoes in a pot; cover with 2 inches generously salted water. Bring to a boil and cook until almost tender, 3 to 5...
read morePumpkin Season
Summer—it clung to the air till mid-October this year, wrapped around Jefferson County’s shoulders like a wool shawl on a sunny morning, bringing no few days in the mid 70’s, to the point that even the most diehard sun-baskers among us could not help but think that maybe a little rain would be nice. And, as if heeding the call of the falling leaves, summer has finally succumbed to the inevitable: the changing of the seasons, bringing with it not just the rain, but the fires to our hearths, the mud boots to our chilly feet, and yes, pumpkins,...
read moreBalsamic-Roasted Broccoli
Makes 3 servings.1 Red Dog broccoli crown, cut into florets and stems sliced1/2 pint Red Dog cherry tomatoes, halved2 garlic cloves, chopped1 Tablespoons olive oil1/2 Tablespoon balsamic vinegar1/4 teaspoon fine ground sea saltFreshly ground pepper to tasteSome fresh slivered basil to garnish (optional) Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Place the broccoli, tomatoes and garlic on the prepared pan. Drizzle with oil and vinegar and toss to combine. Spread out in a single layer on the pan and sprinkle...
read moreRoasted Delicata with Spinach & Cranberries
Makes 6 servings. 2 Red Dog delicata squash, halved lengthwise, seeded, and cut into 1/2-inch slices1 (about 1/2 lb) Red Dog sweet onion, peeled, thinly sliced2 tablespoons olive oil1 tablespoon honey1 tablespoon port wine1 tablespoon balsamic vinegar1 bu. Red Dog spinach, torn into bite-size pieces1/3 cup sweetened dried cranberries1/3 cup chopped pecans (optional) Preheat oven to 450°. Line a baking sheet with parchment paper. Toss squash cubes, onion, olive oil, honey, wine and vinegar together in a large bowl until coated; transfer to the...
read moreThe Simplest Delicata Recipe Ever
Makes 2 servings. 1 Red Dog delicata squash, any sizeOlive oil or coconut oilSea salt and pepper Halve the squash lengthwise and remove seeds with a spoon (save them for roasting!). Cut into ¼-inch-thick slices (no need to peel) using a mandolin or a large, sharp chef knife. Variation: You can also cut the squash in half crosswise, scoop out the seeds from each half, then cut into rings to preserve the circle shape. Note: The thinner you slice the squash, the crispier the rings will be. Put rings in a bowl along with a drizzle of olive oil or...
read moreA Poem for Autumn
There comes a timeWhen roots are truly ready to be pulled from the earth.And we all feel the transitions.Cool foggy mornings have us in our thick coatsAnd the spinach is covered in frost.The sun still moves east to westBut with different hues and angles.We see each other in new ways.Our coolers are full of more color than they’ve seen all year;It turns out, the roots and bitter, spicy things show more signs of life,And they pull us all in by charming our eyesUntil we feel grounded. There’s a pile of squash at the Farmstand,You’ll see it.We...
read moreScalloped Potatoes with Leeks and Thyme
Makes 8 servings. 2 tablespoons butter plus more for baking dish 1 cup Red Dog leeks, finely chopped 2 cloves garlic, grated/minced 1 teaspoon dried thyme 1 cup whole milk 1 cup heavy cream 2 teaspoons kosher salt 1/2 teaspoon ground black pepper 2 1/2 pounds Red Dog German butterball potatoes, peeled and sliced thin Preheat the oven to 350-degrees F. Coat an 8×8-inch (or approximate) baking dish with butter. Heat a medium saucepan over medium-high heat. Add butter. When butter has...
read moreBroccoli Potato Casserole
Makes 6 servings. 2 lbs Red Dog potatoes2 lbs Red Dog broccoli1 3/4 cups vegetable stock2/3 cup low-fat cream cheese2 tablespoons all-purpose flour1/2 cup low-fat milk1 tablespoon finely chopped chives¼ teaspoon fine sea salt more to taste1/8 teaspoon ground black pepper more to taste½ teaspoon curry powder more to taste1 cup grated cheese (gouda or cheddar) Preheat the oven to 400 degrees. Precook vegetables: Peel the potatoes and cut them into cubes. Bring a large pot of water to a boil, add some salt and cook the potatoes for about 5...
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